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Preparation

For onions:

Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.

For salad:

Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.

Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.

Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

Great summer salad option. The dressing is super easy and tasty. We substituted Gorgonzola (a really good one) for blue cheese due to personal preference. Next time we'll double the quantity of salad we grill because everyone wanted more!

A Cook from Oakland, CA /

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I just made the grilled romaine and dressing, not the pickled onions, and it was fabulous. You can make it in a few minutes and takes just minutes on the grill. It was a huge hit with my dinner guests.

A Cook from Baltimore /

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I loved the pickled onion/blue cheese
dressing combo, went awsome together.
Used 1 large red onion that measured about
1 lb and found it way to much for us,
would use half a medium one next time.